p
ower unit
●
Wipe with a damp cloth, then dry.
●
D
o not immerse the power unit in
w
ater.
●
Wrap excess cord around the
p
ower unit, securing the cord in
t
he cord grip .
c
over/bowl/bowl base/knife
blade
Always separate the upper knife
blade from the lower knife blade
before cleaning. Take care the
blades are very sharp.
●
W
ash by hand, then dry.
●
Alternatively they can be washed on
t
he top rack of your dishwasher.
●
T
he parts are unsuitable for use in
a Steam Steriliser. Instead use a
s
terilising solution in accordance
w
ith the sterilising solutions
manufacturer’s instructions.
5
processing guide
food maximum preparation maximum
capacity time/speed
Meat 150g Remove bones, fat and gristle. 5-10 sec/high
Cut into 1-2 cm cubes.
Herbs eg parsley 30g Remove stalks. Herbs are best 10 sec/low or
chopped when clean and dry. high
Nuts, eg almonds, 100g Remove shells, process until 10 sec/high
hazelnuts, walnuts, chopped. (Note: the
pecans consistency of fine ground
almonds will not be
achievable).
Cheese eg Gruyere 100g Cut into 1-2cm cubes 10 sec/high
Bread 40g Remove crusts and cut 10 sec/low
into 1-2 cm cubes.
Biscuit 100g Break into pieces. In pulses
low or high
Hardboiled eggs 3 Halve or quarter depending 5 sec/high
upon size.
Onions or shallots 150g Cut into approximate In pulses / low
2 cm piece.
Garlic 150g Break into cloves. 5-10 sec/low
Soft fruit eg raspberries
130g Remove stalks. 5-10 sec/low
Dried fruit eg apricots, 110g Cut into 1-2 cm piece. 5-10 sec/high
prunes
Root ginger 75g Peel and cut into small pieces 5-10sec/high
approximately 1cm in size.
Soup 0.4 l Never blend more than 0.4 l soup. For best
results drain the ingredients and place the solids
into the bowl with a small quantity of liquid from
the recipe. Process until the desired consistency
has been reached, then add back to the remainder
of the liquid.
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